From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional culinary and pastry arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.
Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize the practical learning of techniques with precision, innovation and rigorous skills-based methodology.
"I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how with all people willing to strengthen their skills with a single motto in mind: excellence in practice." Alain Ducasse
Two campuses are now established in France: the Centre de formation d'Alain Ducasse (CFAD), specialized in culinary arts and pastry for restaurant and the Ecole Nationale Supérieure de Patisserie (ENSP), which has been for over thirty years, the reference school, in France and abroad, for French pastry, bakery, chocolate, confectionery and ice cream professionals.
Our pastry programs offered at Ecole Nationale Supérieure de Pâtisserie:
- Bachelor of French Pastry Arts
- French Pastry Arts
- French Chocolate & Confectionery Arts
- French Bakery Arts
- French Pastry Campus: Winter & Summer sessions
Programs taught in: